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Home > Recipe collections > Vegan recipes > Raw Kitchen Moroccan bowl
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Raw Kitchen Moroccan bowl
( SERVES 4 )

Aaron Brunet

Publication: Bite

Bite

Ratings: 4.3 / 5 FROM 8

Raw Kitchen Moroccan bowl

Photo by Tam West

4.3 / 5 FROM 8

I enjoyed this spicy raw salad so much when I tried it at The Raw Kitchen in Ponsonby that I dared to ask if I could feature it here. Olivia, Annabel and the team were happy to share their recipe, which I have adapted to home-size proportions. Cauliflower “rice” is the surprise main ingredient. Whizzing it in a food processor makes it easy to eat raw and brings out a lovely sweet juiciness. Cumin, coriander and caraway seeds give a fragrant Moroccan richness while lemon, tahini, parsley and olive oil suggest the Middle East. The sultanas won me over, I fell in love with their little bursts of sweetness in the middle of a mouthful of tangy, fresh, hot crunch. Food like this washes away our judgments and labels. When fresh, vibrant veges taste so exciting I’m not even aware of what’s “missing” or wondering what category the dish belongs to, I’m just absorbed in the pure enjoyment of eating. And the fact that food like this is spectacularly good for us becomes a joyful bonus rather than a sad justification. Talk about a win-win!

Ingredients

½ Cauliflower, approx. 450g
½ cup Golden sultanas
⅓ cup Chopped hazelnuts, chopped
¼ cup Red onion, finley chopped
½ Tbsp Cumin seeds
½ Tbsp Coriander seeds
½ Tbsp Caraway seed

Dressing

2 Tbsp Tahini
2 cloves Garlic, finely chopped
3 Tbsp Lemon juice
3 Tbsp Extra virgin olive oil
1½ tsp Salt
2 tsp Ground turmeric
2 Green chillies, finely minced
1 Carrot, grated
½ cup Chopped parsley

Directions

  1. Cut the cauliflower into small chunks and whizz in a food processor until well broken up, so it looks like slightly lumpy rice. Transfer to a large bowl and add sultanas, hazelnuts and red onion.
  2. Toast the cumin, coriander and caraway seeds in a hot pan for 30 seconds then grind in a mortar and pestle and add to the cauliflower.
  3. Mix all dressing ingredients in a small bowl then fold through the salad.
  4. Mix in the grated carrot and parsley last so they retain their fresh colour. Ideally make this salad an hour before serving so the sultanas can absorb moisture and get nicely plump.
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Comments

  • Mariajo-7
    Mariajo-7
    added 409 days ago

    .....sensational!

    • Flag comment for moderation
  • Marta5
    Marta5
    added 669 days ago

    Great, tasty recipe. Perhaps a little less salt though.

    • Flag comment for moderation

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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